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Portuguese Stuffing in a white dish with a wooden spoon

Portuguese Chorizo Cornbread Stuffing Recipe

One bite of our Portuguese Chorizo Cornbread Stuffing, and you will want to make this dish every year for the holidays. With simple steps and ingredients, this is an easy, savory stuffing guaranteed to be a hit at every table!
Course Side Dish
Cuisine Portuguese
Keyword chorizo recipes, chorizo stuffing, chorizo stuffing recipe, cornbread stuffing, cornbread stuffing recipe, Portuguese recipes, portuguese stuffing recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 313kcal


  • Large skillet
  • Casserole dish
  • Wooden spoon or large serving spoon
  • Knife for cutting onion and chorizo
  • Oven


  • 5 oz. Chorizo sausage 4 small links, chopped; set aside 4 Tbsp. for topping
  • 1 lb. Ground beef, 80/20 mix
  • 2 Tbsp. Olive oil
  • 1 medium onion chopped
  • 3 stalks celery chopped
  • 1 Tbsp. garlic minced
  • 12 oz. Toasted cornbread or homemade cornbread, crumbled
  • 1 cup Chicken stock
  • 4 Tbsp. Butter


  • Preheat your oven to 350°F. Heat a large skillet over medium heat and add olive oil, then your chopped onion.
    Cook until the onions just begin to soften, then add celery.
    Continue to cook for about 3-5 minutes until the vegetables soften and brown.
    Onions and celery cooked down in a skillet
  • Add your chorizo (reserve 4 tbsp. for the topping) and garlic and cook for about 5 minutes, stirring occasionally, until the chorizo browns and is crispy.
    Chorizo added to the skillet with onions and celery
  • Once browned, push the chorizo and vegetables to the edges of the pan and add ground beef to the center. Break the beef up as it cooks and brown for about 5 minutes.
    Ground beef added to the center of the pan surrounded by chorizo and vegetables
  • Season with salt and pepper. Pour in ⅓ of your chicken stock, then add crumbled cornbread to the pan. Stir all together until fully mixed, then add another ⅓ of your chicken stock and stir again. Add butter, mix through, and then add the final ⅓ of your chicken stock.
    Cornbread stuffing mixed together in the pan
  • Grease a casserole dish with butter. Spread the cornbread stuffing in an even layer in the dish and sprinkle reserved chorizo on top. Bake until it heats through and is lightly browned on top, about 30 minutes.
    Dishing cornbread stuffing into the baking dish to be baked



  • For this recipe, you will want to use Portuguese or Spanish chorizo, not Mexican chorizo. Mexican chorizo has a different flavor and texture from Portuguese chorizo.
  • You can use store-bought cornbread or make your own cornbread to use in this dish. We love to make our own cornbread using our Homemade Cornbread Recipe!
  • Slice the chorizo thinly using a very sharp knife, but be careful!
  • I like to separate my cornbread stuffing into two dishes: one with onions, and one without, for my guests who do not like onions. This also reduces the cooking time to about 20 minutes.


Calories: 313kcal | Carbohydrates: 21g | Protein: 11g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 279mg | Potassium: 246mg | Fiber: 1g | Sugar: 7g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg